If you are new to cooking, don’t be intimidated. You will enjoy making something from scratch to share with your friends and family. And this stew is great for beginners.
Moroccan-Style Seafood Stew
Published: February 3, 2012
- Yield: 4 Servings
If you are new to cooking, don’t be intimidated. You will enjoy making something from scratch to share with your friends and family. …
- 1 tablespoon olive oil
- 1 medium onion coarsely chopped
- 3 cloves garlic pressed or minced
- ¼ teaspoon cayenne
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- 14½ ounce can diced tomatoes drained
- ½ cup dry white wine
- 1 cup chicken broth
- ¼ teaspoon salt
- ½ teaspoon freshly ground pepper or to taste
- ½ teaspoon dark brown sugar
- 1 pound halibut filet rinsed, skin removed and cut into 1-inch cubes
- 8 large shrimp rinsed, peeled and deveined
- 1 teaspoon fresh Italian parsley minced
- 1 teaspoon fresh cilantro minced
- 1 tablespoon lemon juice fresh squeezed
- 8 each kalamata olives cut in half
- freshly grated Parmesan cheese
- In a large shallow 4-quart sauce pan over medium-high heat, sauté garlic in olive oil until translucent, do not brown.
- Add cayenne, paprika, and cumin; cook until fragrant.
- Add diced tomatoes, wine, broth, dark brown sugar, salt, pepper; simmer for 15 minutes with pot uncovered.
- Add halibut and shrimp to simmered tomato-garlic mixture. Cover pot and simmer for an additional 5 to 6 minutes, or until fish and shrimp are cooked through.
- After stew has simmered, add the fish and shrimp and gently stir, trying not to break up the chunks of fish. Cover and steam 5 to 6 minutes or until cooked through.
- Add parsley, cilantro, and lemon juice; gently stir to combine, taking care not to break up the chunks of fish. Season with additional salt and pepper to taste, if needed.
- Using large bowls, serve over saffron risotto and garnish with chopped kalamata olives and freshly grated Parmesan cheese.
- Skill Level: Easy